Semolina loaf (lemmy.ca)
This past winter I made a semolina loaf, really liked how it turned out and will be making another one soon.
![](https://kbin.life/media/cache/resolve/entry_thumb/85/81/85811325811576b941b16588e9ef66a8f4bb88645e2a40821f0101c6f526fbb5.jpg)
There have been multiple accounts created with the sole purpose of posting advertisement posts or replies containing unsolicited advertising.
Accounts which solely post advertisements, or persistently post them may be terminated.
This magazine is from a federated server and may be incomplete. Browse more on the original instance.
This past winter I made a semolina loaf, really liked how it turned out and will be making another one soon.
Potato, onion and zucchini latkes topped with sour cream/feta sauce and scallions.
We were gifted a bunch of tomatoes so I made this tomato loaf. I used this recipe, www.youtube.com/watch?v=KjEwRcTwU-g&t=1I couldn’t find sun dried tomatoes not in oil so I didn’t use them, and pinenuts were crazy expensive so didn’t use those either. I did add a whole clove of garlic and some Italian seasoning. Loved...
With grilled aubergine (under the broiler). The perfect dish for a warm(/hot) weekday!
Italian Sausage, fresh grated Parmesan, home grown fresh chopped basil, creamy ricotta&cream cheese layer, tomato basil garlic sauce all topped with melty golden brown mozzarella.
Buffalo Chicken Pizza
All homemade from scratch (:...
Round 1: grilled
Not the tastiest looking pic but dang these were a delicious and simple date night recipe ! And the from scratch tomato soup/sauce was easy and flavorful! Topped with sauerkraut and served them with mashed potatoes
For the first time, I had a lot of Illinois Bundleflower seeds to harvest. I’ve never cooked or eaten them before, and information online is pretty slim unfortunately. So, I just took a stab at something random. For the filling:...
Worth the 2.5lbs I’m up after eating this.
No bolognese
With NewYork Sirloins, scallops and browned gnocchi. Edited to add the recipe we used : tasty.co/recipe/ratatouille
Made a rub, did a 2 hour cold smoke then a 2 hour hour hot smoke. It was juicy and delicious. This time I didn’t brine it but it still was super moist and tender.